Results 201 to 210 of about 61,798 (338)

Fermented food consumption modulates the oral microbiota. [PDF]

NPJ Sci Food
Ibarlucea-Jerez M, Monnoye M, Chambon C, Gérard P, Licandro H, Neyraud E.   +5 more
europepmc   +1 more source

Natural Bioactive Compounds in Organic and Conventional Fermented Food. [PDF]

Molecules, 2022
Breza-Boruta B, Ligocka A, Bauza-Kaszewska J.   +2 more
europepmc   +1 more source

Comparison of Proximate and Water Extractive Components in Raw Mackerel with Those in a Fermented Mackerel Food Heshiko.

, 1999
Kouji Itou, Yoshiaki Akahane
openalex   +2 more sources

Occurrence and taxonomic characteristics of strains of predominant in African indigenous fermented foods and beverages [PDF]

, 2003
Lene Jespersen
openalex   +1 more source

Xixin Decoction May Treat Vascular Dementia by Modulating the NPTX2/C1q/C3 Complement Pathway

Chemistry &Biodiversity, EarlyView.
To establish a VaD model, SD rats underwent unilateral common carotid artery ligation, followed by gavage treatment with Xixin decoction. Cognitive abilities of the rats were assessed through Morris water maze and new object recognition. Pathological changes were observed using electron microscopy observation, Golgi staining, and Nissl staining ...
Shuo Yang, Xin‐qi Gao, Ai‐hua Tan, Pan Ge   +3 more
wiley   +1 more source

Synthetic mutualism in engineered E. coli mutant strains as functional basis for microbial production consortia

Engineering in Life Sciences, Volume 23, Issue 1, January 2023., 2023
Abstract In nature, microorganisms often reside in symbiotic co‐existence providing nutrition, stability, and protection for each partner by applying “division of labor.” This principle may also be used for the overproduction of targeted compounds in bioprocesses.
Tobias Müller, Simon Schick, Jonathan Beck, Georg Sprenger, Ralf Takors   +4 more
wiley   +1 more source

Solid-State Fermentation Engineering of Traditional Chinese Fermented Food. [PDF]

Foods
Jin G, Zhao Y, Xin S, Li T, Xu Y.
europepmc   +1 more source

Editorial: Genomics and Metabolomics of Microbes in Fermented Food. [PDF]

Front Microbiol, 2022
Barooah M, Joshi SR, Bahar B.
europepmc   +1 more source

Characterization and Determination of Origin of Lactic Acid Bacteria from a Sorghum-Based Fermented Weaning Food by Analysis of Soluble Proteins and Amplified Fragment Length Polymorphism Fingerprinting

, 2000
Nokuthula F. Kunene, Ifigenia Geornaras, Alexander von Holy, John W. Hastings   +3 more
openalex   +1 more source

Angiotensin I-Converting Enzyme Inhibitory Peptides Isolated from Tofuyo Fermented Soybean Food [PDF]

, 2003
Megumi Kuba, Kumi Tanaka, Shinkichi Tawata, Yasuhito Takeda, Masaaki Yasuda   +4 more
openalex   +1 more source